Tipsy Chocolate Pumpkin Bread

Ingredients

• Roast Pumpkin:
• 1 sugar pumpkin - seeded, peeled, and cut into cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• Bread:
• cooking spray
• ½ cup sour cream
• ¼ cup butter, softened
• 1 ⅓ cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 5 ounces chocolate chips

Step 1

Warm your oven to 325°F. Toss the pumpkin cubes with olive oil and a teaspoon of salt, then spread them out on a baking sheet. Roast them for about 30 minutes, then crank the oven up to 425°F and roast for another 30 minutes or so, until the pumpkin is nice and tender.

Step 2

Once the pumpkin has cooled completely, trim off any tough edges so you’re left with just the soft, mashable part. You’ll need about 2 cups of mashed pumpkin for the bread—set aside any extra for something else.

Step 3

Turn the oven down to 350°F and grease a 9x13-inch pan. In a bowl, mash together the pumpkin, sour cream, and creme de cacao until the mixture is mostly smooth.

Step 4

In a separate large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla and the pumpkin mixture.

Step 5

In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, then fold in the chocolate chips.

Step 6

Pour the batter into your prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing and serving.